1 16oz bag yellow split peas
4 cups fat free chicken broth
1 cup water
1 tsp olive oil
1 quick spray of cooking spray
3 medium carrots, chopped
2 medium parsnips, chopped
1 yellow onion, diced
2 cloves garlic, diced
2 tbsp fresh chopped thyme (or more, to taste)
1 or 2 medium bay leaves
salt and pepper, to taste
Add olive oil, a quick spray of cooking spray (to coat) onions, garlic, and thyme to a large pot and sautee until onions are soft.
Add carrots, parsnips and bay leaf, and sautee another 2 to 3 minutes.
In a colander, quickly rinse yellow peas, then add peas, broth, and water to sauteed vegetables.
Stir, and bring to a boil.
Cover and let sit until peas become soft. Add salt and pepper to taste.
(If you have a hand-held puree machine, I like to puree part of the soup while it is still in the pot. I also like to leave part of the soup chunky, so it's half pureed, half chunk. If not, the soup is delicious as it is!)